Affiliate, Royal Icing’s Role in Cake Decorating

October 21, 2008

Hello Affiliate

Royal Icing's Role in Cake Decorating

Royal icing is a versatile cake decorating icing that can be used
for creating decorative toppings for your cake and can also be used
as edible "glue" because it hardens and lasts indefinitely.

Confectioner's sugar, a little water and meringue powder is used to
create royal icing and glycerin can be added to soften it when you
do not want the icing to turn to a hardened consistency. You can
add flavoring to royal icing as well as tint it in various colors.
The best way to add the color is to use a food coloring gel or
paste, dip a small toothpick or straw in the color and then dip
into the icing and stir. This will give you the most control over
creating a certain hue of a color you are adding.

Tips to Remember

Royal icing is often used as the "glue" for gingerbread houses and
as decoration for cookies that will last indefinitely. For cakes,
you can trace a design on wax paper and then trace over it with a
thick layer of royal icing. Once the design dries, you can gently
peel it off to place on the cake. You can also create frosting
flowers which will harden and last a while.

It is important to remember that with royal icing, it can get soft
if you are in a high humidity area or if it comes into contact with
anything greasy like butter or oil. Therefore, be sure that your
cake decorating utensils are clean and free of any oily residue.

You can make royal icing in advance of when you need it. The key is
to how you store it so that it retains the consistency for your
decorating needs. Store your royal icing made with meringue powder
in an airtight container at room temperature. If you use actual raw
egg whites, you must store the royal icing in the refrigerator.

If you plan to use the royal icing soon for your decorating
project, cover the bowl housing the icing with a damp towel, but
nothing that drips water. This damp towel will lock in the moisture
inside the bowl which is needed to prevent the royal icing from
forming a crust. Once a crust is formed, the royal icing is not
easy to manipulate or use.

While royal icing is not the best bet for actually icing an entire
cake, it is certainly a great tool for creating some interesting
and tasty decorations for it. As long as you follow the
instructions on making it and storing it, you should have no
problems with using it.

For more information check out the whole package at
http://www.cakedecoratingart.com/

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMycTA==

Affiliate, Off the Beaten Path Edible Cake Adornments

October 17, 2008

Hello Affiliate

Off the Beaten Path Edible Cake Adornments

Sometimes, you just want to create a memorable cake that the people
in your PTA or church group will rave about. Have you considered
topping your cake with some off the beaten path edible ideas like
flowers? Some flowers are edible and add a distinct overall flavor,
especially if you crystallize them.

Types of Edible Flowers

There are a number of edible flowers out there that would not only
add a unique tasty element but would also be quite attractive on
the cake as decoration. For instance, lavender has a lovely aroma,
but did you know that it can be eaten as well? The white flowers on
mint plants or the red blossoms on pineapple sage are also great
visual choices.

The cream colored blooms on lemon verbena are a great choice.
Marigolds and roses can be as well. However, it is important not to
purchase them from a florist as flowers are usually treated with a
chemical there. Pick the flowers naturally from your yard or area
that you know is safe from pesticides.

Preparing the Flowers

In order to use the flowers as edible decoration, wash the flower
petals and gently dry. Whisk an egg white and then using a fine,
soft brush apply the egg white onto the petals. While the egg white
is wet, coat the flower by sprinkling baker's sugar (a superfine
variety) onto the flower and then allow to completely dry.

Be sure to shake off gently any excess sugar and place the flower
onto an absorbent towel or even wax paper to dry. For a little
variety, you can use colored granulated sugar or even sweet edible
dusting powder which can be found at most stores which carry cake
decorating supplies.

Other Non-Traditional Cake Toppers

Depending on your cake theme, you can also use non-traditional cake
toppers like nuts or coconut. To bring out the flavor, you will
want to lightly toast the nuts or coconut prior to applying to the
cake.

You can follow the same process of sugar crystallizing a flower on
your favorite fruits like grapes, orange or lemon slices, and even
berries. Candied peels from citrus fruits like lemon, lime and
orange are an idea as well as chocolate shavings, slices of your
favorite candy bar or even chocolate dipped fruits like strawberries.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1pTgUtkMFdnJLz&b=XqTnh2El0lCCr3wf_3Anew

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMycjA==

SEEKING EXECUTOR OF LAST WILL AND TESTAMENT.

Dear Sir/Madam,

My name is Barrister Jorge Coma, an Attorney (Lawyer) to late Mr.Yaroslav Zojniuk.
I am writing to notify you of the TESTAMENT of my late client Mr.Yaroslav Zojniuk, a Ukrainian who unfortunately lost his life in the Madrid Bomb Blast on March 11, 2004, in Madrid-Spain.

PLEASE VISIT THE BELOW SITE:
http://news.bbc.co.uk/2/hi/europe/3500452.stm

The deceased (Mr.Yaroslav Zojniuk) was a prominent business man who travelled to Spain on business survey/holiday with his wife and their only daughter when they met their tragic death.

My client before his death made a deposit of Thirty Seven Million, Three Hundred Thousand United States Dollars (US$37,300,000.00) in his effort to set up a business in Europe.
However, I am searching for a trust worthy person or the relatives of the deceased regarding his deposit, as the holding financial institution wants him to come forward for the endorsement of the re-investment documents,as I have been given ONE MONTH to come forward with the next of kin to my late client for the endorsement of the re-investment documents,hence I am seeking your assistance to provide you as the next of kin to my late client, since he died with his wife and their only daughter without making a WILL in all his deposit paper works.

This transaction is very confidential as I can re-draft his LAST WILL AND TESTAMENT to bear your name as the TRUSTEE & EXECUTOR. This transaction shall be executed under legitimate and legal procedures that will protect you from any breach of the Law.

It is in this regard that I decided to solicit your assistance, by presenting you as the Executor and Trustee (Next of Kin) to the deceased. Although, I have agreed on the following sharing ratios: 35% for your assistance and 65% for me but this is still open for negotiation.

Kindly revert back to me urgently on your kind interest to lay claim of the deposit with your Name, Telephone and Fax numbers, Present contact address, Occupation and Country of Residence for more information on how to release the inheritance sum via this email address: jorgecoma930@aim.com OR comajorge930@gmail.com

Regards,
Jorge Coma (Barrister).
Attorney At Law.

Affiliate, Little Decorating Ideas for your Big Cake Projects

October 12, 2008

Hello Affiliate

Little Decorating Ideas for your Big Cake Projects

There is always some aspect of cake decorating that plagues people
over and over. Because they may be so close to the situation, they
may not realize that there are some simple tricks to use to make
their decorating experience more successful. If you are in this
situation, perhaps one of the suggestions below can help:

1. Do you want to decorate your cake right on a pretty serving
platter but want to avoid the smears of frosting that could
accumulate on the rim of it? Place some strips of wax paper right
under the edges of the cake and allow them to hang off the edges of
the platter. Frost your cake as usual and when you are completed,
gently pull of the wax strips. You are left with a pristine platter
edge.

2. Decorating your cake with designs can be quite a challenge,
especially if you have no drawing ability. You can get around this
in several ways. First, you could use a cookie cutter in your
favorite shape and lightly press it into the frosted cake where you
would like to add embellishments. From there, you could then fill
in the outline or trace the indentions with icing.

The old doily trick still works for decorating a cake in a jiffy.
Place a doily over the cake's surface and sprinkle powdered sugar
over it. Remove gently to reveal your powered sugar doily design
underneath.

3. You can create some tasty cake combinations with the addition
of cake fillers between the layers beyond the traditional icing. If
you are having a chocolate cake, why not smooth a layer of creamy
peanut butter in between the layers or melt some white chocolate
and spread on there? You can spread your favorite jam or curd and
if it is a cake that will be refrigerated, whipped cream, mousse or
pudding would be a great touch too.

4. Create that silky look that professional achieve with their
frostings with this easy tip: once you apply your frosting and
smooth it down, use a hair dryer to blow warm air over the
frosting. This will melt the frosting slightly giving it that wet,
silky appearance.

For more information check out the whole package at
http://www.cakedecoratingart.com/

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMwcnA==

Affiliate, The Freezer Can Be Your Friend

October 8, 2008

Hello Affiliate

The Freezer Can Be Your Friend

You may have heard that freezing a cake in advance can save you
some time, especially when you are planning a big shindig and you
have plenty of other things to worry about. There is an art to
freezing a cake and if you plan to decorate it before the big
event, you will want to ensure that your cake will taste as fresh
and moist as they day you baked it.

The reasons for freezing a cake are simple and saving time as
mentioned above is just one of them. Another reason you may want to
freeze a cake in advance is because you want have the time to be
able to decorate right before the big event, something you would
not be able to do if you baked it the same day.

The goal in freezing a cake is to have it taste fresh and avoid it
becoming dry, which is a common enough problem for many people who
try. First of all, never freeze a cake fully decorated with icing
as the condensation that forms on it as it thaws can wreck it and
put water spots all over it.

Before even baking your cake, make sure that you have the room
inside your freezer. You want your cake to be able to sit level
inside without it being crowded or in danger of your frozen peas
sliding down on it. Space is essential in freezing a cake
successfully.

Next, bake your cake and allow cooling fully because you don't want
a warm cake to sweat when you wrap it, causing sogginess. Wrap your
cooled cake in two layers of plastic wrap first, taking care not to
miss a single square inch. Next, wrap the cake in a layer of foil,
preferably the heavy duty variety, although the regular strength
will work fine too.

Place the wrapped cake in the freezer, ensuring that it is laying
flat. Your cake will keep indefinitely in the freezer for up to a
month without any adverse effects. If you plan to decorate the cake
for an event, it is important that you remove the cake from the
freezer at least a day in advance so that it can fully defrost.

You do not want to ice and decorate a cold cake as the icing won't
set well. Unwrap the foil away from the cake but keep the plastic
wrap on it during the defrosting process so that the cake won't dry
out. Once the cake defrosts and is at room temperature, remove the
plastic wrap. Now, you are ready to decorate it!

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1jsIoZkIFdnJLz&b=83Jq3KUG3QZnJ2L8sg5qxg

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMwcHA==

Arv, Helping tips for a pickery eater child...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To leave my tips, see info below.
===================================

Dear Arv,

Is your picky eater child driving you crazy?

Here are some proven tips that I promise will help...

Do not allow your picky eater child to fill up
on juice or milk before a meal, (a common trick
to take the edge off hunger) or to drink so much
that the daily calories are met with liquid.

Keep meals pleasant and stress-free, even if it
means you leave the room because you are
frustrated.

If needed, let someone else supervise the meal.

Most importantly, do not give in and offer picky
eater child junk food, no matter how long he or
she seems to go without eating or begs.

Look for interesting ways to combine preferred
food with new food. If you are preparing a Chinese
dinner and your picky eater child likes spaghetti,
he or she may be more accepting of it if you
serve the new dish with lo mien noodles instead
of rice.

Try to limit beverages such as milk, soda, juice,
and punch just prior to meals.

However, offer as much water as your picky eater
child wants to drink but only if thirsty. You can
always let your child have the preferred beverage
after something is eaten, at which time there is
no risk of his or her tummy filling up on liquids.

The best approach is to consistently, offer a
particular food so that it becomes familiar and
is not viewed as something new. Always invite
the picky eater child to try some, but do not
pressure him or her if met with decline.

Eventually, your picky eater child will become
curious about why you find it so enjoyable and
since it has not killed you, he or she may decide
to investigate the taste.

For more great picky eater child advice, tips
plus 500 great tasting, easy to prepare picky
eater child recipe go to:
http://www.ebooks-made-easy.com/likes/pickery.htm

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Affiliate, Having Fun with Fondant

October 4, 2008

Hello Affiliate

Fun with Fondant

Fondant is a cake decorating element that is growing in popularity
in this country because of its versatility in creating shapes,
changing colors and providing an overall sophisticated, clean look
to virtually any cake.

What is Fondant?

Fondant is a special type of confection made from sugar which can
be used as both a filling and a cake covering, depending on its
consistency. In a more fluid form, the fondant typically is used
inside different types of candy and then covered in a chocolate
coating. The more malleable solid form can be rolled out like
cookie dough and you can cut out shapes for decorating or drape the
fondant over a cake for a smooth looking finish.

The Versatility of Fondant

There are different forms of fondant with some that are quite tasty
while others are more for looks than anything else. You can
purchase prepared fondant but the best tasting kind is one you make
yourself as it will be fresh and you can create whatever flavors
you choose. There are some great marshmallow fondant recipes as
well as Dutch chocolate, vanilla or even white chocolate fondant.

Most fondant can be tinted quite easily in your favorite colors and
with candy oil, you can change the flavor of it too. You can cut
out shapes using a cookie cutter and even sculpt a variety of items
into different shapes to use as decoration. A theme is needed to
provide guidance for your decorations though.

Applying the Fondant on Cakes

Rolling out fondant is the easy part; it's just applying it
smoothly onto your cake that is the hard part! There are few tricks
you can try for a smooth finish. First of all, ice your cake with a
nice quarter of an inch thick layer of butter cream frosting. The
frosting will give the fondant a smooth foundation in which to work.

Think about it - when you apply fondant to an un-iced cake, it can
be quite difficult to take it off and reposition or even slide it
to another position due to the traction between the fondant and the
dry cake top. However, applying the frosting first not only
provides a smooth layer but also a work area that allows for a bit
of fondant leeway in the positioning process.

The only true way to become adept at using fondant is to practice
and play with it. From experimenting with colors and shapes to even
the flavor of it, fondant will show its true versatility.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1jA_lY5QFdnJLz&b=aNhBS3qzYfeAGJER_7p7qA

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMxsnA==

Affiliate, Helpful Hints to Correct Cake Mistakes for the Decorating Stage

September 30, 2008

Hello Affiliate

Helpful Hints to Correct Cake Mistakes for the Decorating Stage

Cake decorating is fun but it can also be quite a challenge,
especially when there are a few hurdles to overcome in order to
present a beautiful finished product. One of the major problems
that you are likely to run into is cake crumbs. How are you
supposed to decorate your cake when the cake crumbs get all mixed
into the icing? And what do you do when your cake filling wants to
ooze out between the layers?

Eliminating the Crumbs

Have you ever tried to use a pastry brush to light brush away cake
crumbs so that you can spread a smooth icing? Chances are that you
still picked up some crumbs which then mixed in with your icing.
You can get around this problem and still salvage your cake
decorating project.

Separate a little bit of your icing and put it in a separate
container from the rest. Thin out the small portion with a little
bit of milk or water and stir. Spread this thinner icing over your
cake and don't worry about whether or not the crumbs get mixed into
it. The whole purpose of thinning the icing a bit is let that
happen. Once you are finished, set your cake aside for a few hours
or refrigerate until the next day. Next, use your thicker icing to
spread over the cake. It should go on smoothly without any evidence
of cake crumbs. What happened is that the thinner layer of icing
bonded the crumbs to the cake so that when you spread the thicker
icing on, those crumbs wouldn't be picked up.

Keep that Filling Inside the Cake

Sometimes, spreading a filling in between cake layers can be a
disaster, especially when it has the propensity to ooze out the
sides. Luckily, there are a few ideas to try so that you can have
that tasty filling and be able to eat it too.

For instance, bake your cake the day before you actually need it.
You see, freshly baked cakes are more vulnerable to shift around,
especially when you spread a filling in between layers. By allowing
the cake to settle overnight, it firms up giving your cake layers
more stability when you place filling between them.

Another idea to try is to pipe icing using your decorating bag
around the perimeter where the cake filling is. This icing, if it
is thick enough, will form a barrier to lock in the filling and
prevent overflow. Allow the cake to set aside for a while to ensure
that indeed no filling leaks out and then decorate as usual.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1j.y_zfgFdnJLz&b=gA3ivdo8EEkI9CKXdf55Ug

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMxsHA==

Arv, Would you like to join my affiliate program?

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To leave my updates, see info below.
===================================

Dear Arv,

I just wanted to let you know that you can now
make profits by telling other people about the
"Ultimate Recipe Collection".

I'll pay you 60% on all the sales that you make.

It's simple to join my affiliate program, and you get
your affiliate link and promotion material instantly.

You can sign up for free here:
https://paydotcom.com/a.page.php?id=6304&u=sidder

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your last recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To leave my tips, see info below.
===================================

Dear Arv,

I hope you enjoyed my free recipe samples.

Don't forget that you can still get your hands on over
4650 recipes, that come within the "Ultimate Recipe
Collection":
http://www.ecookbookrecipes.com

It's still for sale at a special discount, but it won't be
for much longer.

Here's your last recipe. It's a low-fat recipe, but it has
plenty of taste...

=> Recipe 10:

Baked Chicken Breast with Fresh Basil

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low-fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish.

Combine yogurt, basil and cornstarch; mix well
and spread over chicken.

Combine bread crumbs with Parmesan and
sprinkle over chicken.

(If making in advance, cover and refrigerate
for up to 6 hours.)

Bake chicken in 375 degrees oven for 30 minutes
or until chicken is no longer pink inside.

Enjoy!

Ok, that's it...

Thanks again for reading my recipe samples, and...

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your recipe sample nine...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

Here's a nice chicken wing recipe from the "Ultimate
Chicken Wing cookbook" included in the "Ultimate
Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 9:

Fajita Chicken Wings

12 Chicken wings

For the marinade:

1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro - chopped
1 Cl Garlic - minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Red pepper flakes - crushed

Cut each chicken wing in half; place in a large
resealable plastic bag.

Add all marinade ingredients; seal bag. Turn bag
to coat wings. Refrigerate at least 4 hours or up
to 24 hours, turning bag occasionally.

Heat oven to 375 F. Drain chicken wings, reserving
marinade. Place chicken on broiler pan.

Bake at 375 F for 45 to 60 minutes or until chicken
is no longer pink, brushing occasionally with the
reserved marinade.

Discard any remaining marinade.

Tomorrow I'll bring you a new mouth-watering recipe,
so see you there!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's recipe sample eight...

Arv, you receive this email because you have
requested some sample recipes from the "Ultimate Recipe
Collection". To get off this list, see instructions below.
===================================

Dear Arv,

Sandwiches... who doesn't like them?

They come in all shapes and styles, and here's
a tasty one from the "100 of America's Favorite
Sandwiches" Ecookbook, included in the "Ultimate
Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 8:

CHEF SALAD SANDWICH

4 servings.

4 slices fresh dark rye bread
2 tsp. butter
Iceberg or leaf lettuce
1/2 c. Thousand Island dressing
1 (3 oz.) pkgs. water-sliced cooked ham
1 (3 oz.) pkg. water-sliced smoked turkey
4 oz. sliced Swiss cheese
2 hard cooked eggs
8 black olives, pitted
8 red cherry tomatoes
4 sweet gherkins
6 slices crisp, cooked bacon
4 slices dark rye bread, toasted,
buttered

Butter the untoasted bread. Place it on each of four
serving plates. Top each slice with lettuce.

Spread 2 tablespoons of dressing over lettuce.

Divide the ham and turkey into four portions each.
Arrange on top of each serving.

Top with cheese, cut into julienne sticks.

Arrange on each sandwich 2 quarters of hard cooked
eggs, 2 black olives, 2 red cherry tomtoes, halved,
and 1 sweet gherkin, halved.

Top with bacon. Add more dressing or pass dressing
in a small bowl.

Surround with toasted rye bread, cut into quarters.

Enjoy! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Affiliate, Thank you for Subscribing to the “Cake Decorating Tips” series.

September 25, 2008

Hello Affiliate

Three Essentials to Cake Decorating

Cake decorating is an art form and just like any other work of art,
it requires patience as well as three essential components for the
perfectly decorated cake. Consistency of the icing, proper
decorating bag positioning and controlling the pressure of
squeezing the bag are the three essentials to be aware of.

Consistency of Icing

A number of factors can affect the consistency of the icing such as
temperature, humidity, ingredients and the equipment used to make
it. A thin consistency of icing is best for creating leaves and
vines as well as any type of writing. Medium consistency is best
for stars, borders and some flower petals whereas the stiff
consistency of icing is best for creating intricate patterns that
need to last without running.

Depending on the recipe of icing you use, you can manipulate it to
create a stiffer or looser icing consistency. For instance, for
icing that is too fluid, add a little confectioner's sugar to
thicken it. Icing that is too thick requires a bit of fluid like
light corn syrup.

Positioning of the Decorating Bag

The angles in which you hold the decorating bag as well the
direction in which the back of the bag is pointed are important.
For instance, 90° positions are best when you are writing something
while 45° positions are best for patterned borders and some artwork.

The direction of the bag can be important based on the type of
decorating tips used on the end of the bag. Typically most cake
decorating directions will refer to a clock position like 3:00 or
6:00, in which the back of the bag must be pointed in that
direction. This positioning ultimately also affects the angle as
well.

Controlling the Pressure

The pressure you apply when you squeeze the icing out of the
decorator's bag is important as it affects the size of the icing
output as well as the uniformity. Heavy pressure is best when you
are adding a large amount of icing to one area for decorations
while light pressure is best when you need to apply just a small
amount of icing in an area. Your goal should be to master your grip
on the bag and learn how to exert the right amount of pressure so
the icing lines will appear seamless.

For more information check out the whole package at
http://clicks.aweber.com/y/ct/?l=7mB9t&m=1kowGPDwFdnJLz&b=12uMVBFeSewJfjnRwAYN1g

Sincerely,

Tina Blomquist

********************************************************************
This email is never sent unsolicited.

You subscribed with the following details.

Full Name: Affiliate
Email Address: pdc26@thewomenlife.info
IP: 67.18.21.5
Date Subscribed: September 19, 2008
URL Subscribed:

********************************************************************

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?rGzsrOystCzMbCzMrCwctGa0jKxMrMxs7A==

Arv, Here's your 7th recipe sample...

Arv, you receive this email because you have
requested some sample recipes from the "Ultimate Recipe
Collection". To get off this list, see instructions below.
===================================

Dear Arv,

Greece is a wonderful historic country, with great food.

I've visited Greece several times, and here's another
recipe from the "Recipes From Around The World
Part 1" cookbook, included in the "Ultimate Recipe
Collection":
http://www.ecookbookrecipes.com

Try this out, and you'll be hooked forever ;-)

=> Recipe 7:

Greek Meatballs With Mint

12 Servings

1 lb lean beef,Ground
1 lb veal (or pork)
2 eggs
1 lg onion,grated
1 T fresh mint,Minced
1 T oregano
2 T fresh parsley,Minced
2 cloves garlic,minced
1 T tomato paste
diluted in 1 tablespoon water
2 T olive oil
plus olive oil for pan frying
12 whole salted wheat crackers and squeezed,
soaked in water - dry
1/2 c dry white wine
salt and,Freshly Ground pepper,to taste
flour,for dusting

Place meat in a large mixing bowl. Break in eggs
and mix well.

Add onion, mint, oregano, parsley, garlic, diluted
tomato paste, the 2 tablespoons oil, crackers,
wine, salt, and pepper.

Knead until well mixed and smooth.

On a lightly floured board, shape meat mixture
into 12 balls.

With your palms, flatten balls into patties, then
dust patties lightly with flour.

In a large skillet over medium heat, warm the
remaining oil. Fry patties, turning once, until
browned on both sides, 2 to 3 minutes per
side or until done to your liking.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your sixth recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

Here's a delicious recipe from East Africa.

It comes from the +500 pages "Recipes From Around
The World Part 2" Ecookbook, that is included in
the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 6:

Shrimp Curry

8 Servings

1/4 c butter (or vegetable oil)
1 c onion,chopped
1 t garlic powder
1 T curry powder
1 t turmeric
1 T salt
1/2 t chile powder
2 c coconut milk
2 lb shrimp,shelled
2 c potatoes,peeled and cubed
1 c water
1/4 c lemon juice

Heat a large sauce pan and add the butter or oil.

Add the onion, garlic powder, curry powder,
turmeric, salt, and chile powder and saute until
the onion is soft, but not brown.

Add 1 cup of the coconut milk, shrimp, potatoes,
and water, cover, and simmer for about 20 minutes.

Add the lemon juice and remaining 1 cup coconut
milk and cook for another 10 minutes, or until
slightly thickened.

Serve hot with rice and accompaniments such
as the following in a large sectioned relish dish,
fried onion rings, chopped bananas, CHOPPED
cucumbers, raisins, mango or pineapple Chutney,
or toasted shredded coconut.

If a thicker curry is desired, dissolve 2 tablespoons
cornstarch in 2 tablespoons water and add during
the last few minutes of cooking.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your fifth recipe sample...

Arv, you receive this email because you have
equested some sample recipes from the "Ultimate Recipe
Collection". To leave this list, see info below.
===================================

Dear Arv,

Do you like Mexican style food? Here's a great
example:

=> Recipe 5:

CHIMICHANGAS (DEEP FRIED BURRITOS)

1 lb Ground meat, browned and drained

1 md Onion, chopped
1/2 c Red chile sauce or enchilada sauce
12 Flour tortillas
Oil for frying
2 c Cheddar cheese
2 c Shredded lettuce
2 c Chopped green onions

In a large skillet, brown meat and drain.

Add onion and chile or enchilada sauce. Spoon about
3 tbsp of meat filling in center of each tortilla.

Fold tortilla, tucking in ends, and fasten with wooden
toothpicks. Only assemble 2 or 3 at a time as the
tortilla will absorb liquid from sauce.

In a deep frier with 4 inches of oil on medium heat,
fry folded tortilla, turning until golden about 1 to 2
minutes.

Drain on paper towels and keep warm.

Garnish with cheese, lettuce, and onion.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

==> If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

See you!

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your fourth recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

Here's a recipe that will do very well in summer, and
that suits great in combination with your barbeque.

=> But before you get to it, I want to offer you
an extra Ecookbook gift:
http://wwww.ebooks-made-easy.com/recipes/ECookbook.zip

Enjoy!

=> Recipe 4:

Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins.

While potatoes boil, cube avocados and toss with
lime juice.

Chop bacon into one inch pieces and fry until crisp
in a large skillet.

Remove bacon to paper towels to drain. In bacon
fat, saute onions until golden.

Remove pan from heat and stir in wine, vinegar,
mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice.

While still warm, pour dressing over potatoes
and toss. Allow to cool to room temperature.

Fold in avocado, bacon, parsley, and cilantro.

Serve at room temperature or chill one hour or
longer.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

==> If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

See you then!

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your third recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Dear Arv,

How are you? Did my recipe from yesterday stimulate
your apetite?

I bet todays recipe will do that even more ;-)

It's a great dessert for old and young...

=> Recipe 3:

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner's sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon
vanilla

Centers: pecan, walnuts, whole almonds or after-
dinner mints

Coatings: coconut, crushed nuts,confectioners
sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners' sugar and the
cocoa; add alternately with cream and vanilla to
butter.

Blend well. Chill until firm. Shape small amount of
mixture around desired center; roll into 1 inch balls.

Drop into desired coating and turn until well
covered. Chill until firm.

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

==> If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your second recipe sample...

Arv, you receive this email because you have
requested sample recipes from the "Ultimate Recipe
Collection". To get off this list, see info below.
===================================

Hi again Arv,

How are you?

As promised yesterday, here's your second recipe.

This one is for the barbeque... mmm ;-)

=> Recipe 2:

Grilled Pork Shoulder Steaks

1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from
1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick

In a small bowl combine paprika, coriander, lemon zest,
marjoram, garlic powder, salt, pepper, cumin, caraway
seeds, and cinnamon.

Rub herb mixture on both sides of steaks, pressing
into surface.

Place steaks in center of cooking grate.

Grill 10 minutes for medium (160F) or 12 to 14
minutes for well-done (170F), turning once halfway
through grilling time.

Good apetite! ;-)

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

PS: If you can't wait that long, you can get instant
access to over 4650 delicious recipes by grabbing
a copy of the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

==================================

To unsubscribe or update your email visit:
http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://rr-email.com/cgi-bin/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

Arv, Here's your first sample recipe...

Dear Arv,

Thank you for requesting some sample recipes from
the eCookbooks in the "Ultimate Recipe Collection":
http://www.ecookbookrecipes.com

=> Recipe 1:

Lemon-Olive Meatball Appetizers

1 pound ground beef
3 tablespoons lemon juice
1 teaspoon salt
1 cup cheddar cheese -- grated
12 olives -- minced
1/4 green bell pepper -- chopped fine
1 cup soft bread crumbs
1/2 cup milk
1 egg -- beaten
12 bacon slices -- *see note

Partially cook bacon, keeping it from curling.

Mix all ingredients except bacon. Shape into 12
balls.

Wrap a bacon slice around each ball; fasten with
a toothpick. Arrange in baking dish.

Bake in preheated 350-degree oven for about 40
minutes, turning once or twice.

Good apetite! ;-)

==>> You can download a copy of "America's Most
Wanted Recipese from this website:
http://www.ebooks-made-easy.com/likes/recipenet.htm

You'll need to sign up for the (free) newsletter
at the top right, and you will receive an email
with your Ebook download.

Don't worry about leaving your email address,
because it's a great recipe book...

Tomorrow I'll bring you a new mouth-watering recipe,
so stay tuned!

Best regards,

Dirk Dupon
mailto:editor@ebooks-made-easy.com

==================================

To unsubscribe or update your email visit:
http://69.10.219.221/cgi-bin/rr/re.cgi?e=36761_thewomenlife_33622268

Or <a href=" http://69.10.219.221/cgi-bin/rr/re.cgi?e=36761_thewomenlife_33622268 ">Go Here</a>

Sender's address:
Dirk Dupon
GAPAARDSTRAAT 15
Bruges, w-vl 8000 Belgium
|36|NBA)~|99|RFCUMKCLJGDC|88|GLDM

RESPONSE REQUIRED: Confirm your request for information from cakedecoratinga@aweber.com

We received your request for information from http://www.CakeDecoratingArt.com. Before we begin sending you the information you
requested, we want to be certain we have your permission.

-----------------------------------------------------------
CONFIRM BY VISITING THE LINK BELOW:

http://www.aweber.com/z/c/?rzsrys3cibwham7va2pn2lmamd2vbctymtoag==8668

Click the link above to give us permission to send you
information. It's fast and easy! If you cannot click the
full URL above, please copy and paste it into your web
browser.

-----------------------------------------------------------
If you do not want to confirm, simply ignore this message.

QQ Solutions, No.627A, Aljunied Road, #05-12 Biztech Centre, 389842 Singapore.

Request generated by:
IP: 67.18.21.5
Date: September 19, 2008 08:25 EDT
Emailed: cakedecoratinga@aweber.com

Affiliate, as promised

Hi Affiliate,

This is Chef Charlie, your personal Low Carb Pal! Ok maybe that sounds a little corny, but anyway, here are your 4 FREE low carb recipes that you requested from:

300-low-carb-recipes.com

======================================

1. Our Version of Atkins Bake Mix

Ingredients:

1 cup soy flour

2 cups soy protein isolate

2 Tablesp baking soda

1 Teasp salt

2 Tablesps Splenda Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

**You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy.

2. Ultimate Deviled Eggs with Crabmeat

Ingredients:

3 Tablesps butter, soft

6 hard-boiled eggs

2 Tablesps mayonnaise

1 Tablesp low-carb ketchup

1 Teasp lemon juice

2 ounces cleaned and finely flaked crabmeat

salt to taste

freshly ground black pepper to taste

Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix. Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture. Otherwise, fill the eggs with a Teasp, creating a smooth mound. For a touch of color, dust the eggs with paprika. Refrigerate until ready to use. Refrigerate.

One serving has 0.9 gram of carb.

3. Fabulous Cheese Spinach

Note: Makes 4 servings. Total Carbohydrates: 24, Carbohydrates per Serving: 6

Ingredients:

1/2 cup grated gruyere cheese

1/2 cup ricotta cheese

1/4 cup crumbled gorgonzola or blue cheese

2 Tbsp. freshly grated Parmesan cheese

2 Tbsp. chopped fresh dill

1 large egg yolk

2 Tbsp. extra-virgin olive oil

2 10 oz. packages of fresh spinach, coarsely chopped.

Preheat the broiler to medium. Lightly butter 11-by 7-by 2-inch baking dish. Mix the cheeses,

dill and egg yolk in a large bowl. Heat oil in a large pot over medium-high heat, and then add the

garlic. Stir for a minute until fragrant. Pour into the prepared baking dish. Add the spinach to the

pot and sauté until wilted. Transfer spinach to strainer; drain well. Pour over the garlic in the

baking dish. Toss to coat with the oil and spread out evenly. Sprinkle with cheese mixture. Broil

until cheese is golden on top, and the spinach is heated through

4. Heavenly Chicken Noodle Soup

Ingredients:

2 cups chicken stock

1 Tablesp butter (optional)

2 Tablesps olive oil (optional)

1 cup raw, chopped broccoli

˝ cup raw, chopped cauliflower (about 1-inch pieces)

˝ cup chopped sweet green pepper

˝ cup chopped zucchini

salt to taste

freshly ground black pepper to taste

1 cup diced, skinless chicken

1/3 cup pasta

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables.

Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If

you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a

potato masher or put half of the veggies (or as many as you like) in a blender or food processor

and puree briefly, then return to soup. Add the diced chicken and pasta last. Reheat if needed.

Adjust carb counts accordingly.

__________________________

Just because I think you are special Affiliate, I decided to give you 2 extra recipes!

5. Szechwan Oriental Shrimp

Ingredients:

12 oz. shrimp

1 Tbsp not/Starch (or 1/2 tsp guar gum)

1/2 cup salsa

1/4 cup sugar free cinnamon syrup

2 tbsp soy sauce

2 tbsp Dijon mustard

2 tbsp peanut butter

1/4 tsp ginger

1/2 cup sliced mushrooms

1 cup snow peas

Cook snow peas in microwave. Mix all ingredients except shrimp and mushrooms in a bowl.

Sauté shrimp in little oil in pan and add mushrooms. When shrimp just about done, stir in sauce

and stir to heat.

Serves 2 @ 11 carbs (8 NET carbs)

6. Lower-Carb Splendid Banana Loaf

Note: Each slice of bread yields only 3.6 grams of carb.

Ingredients:

12 ounces cream cheese, soft

5 eggs

1 cup mashed bananas (about 3 medium-size bananas)

˝ cup soy protein powder

1 Teasp baking powder

16 packets Splenda sugar substitute

2 Teasps vanilla extract

2 Teasps grated lemon peel (optional)

1 cup unprocessed wheat bran

1 cup whole almond meal

Preheat oven to 325 F. Lightly butter three mini loaf pans (use non-stick pans made of

heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in

the bottoms of the pans and allow them to hang over the edge by an inch or two.

Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater

until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining

eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and beat

at slow speed. Add the wheat bran and nuts, blending at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or

until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread

that isn't going to be used soon.

_______________________

I really hope you enjoy them, Affiliate - whether you are preparing them to maintain your figure or to get to the figure you desire.

Try them out and let me know what you think. If you have any questions don't hesitate to email me.

Happy Cooking!

Chef Charlie James
www.300-low-carb-recipes.com
charlie@300-low-carb-recipes.com

**********************
300 Low Carb Recipes
12004-E Tarragon Rd
Reisterstown, MD 21136
**********************

3201 Arbor Hill Ct.
Abingdon
MD 21009
United States
--
To unsubscribe or to change your contact details, visit:
http://getresponse.com/r?p=0vhN/,/uacZ,g2oj